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Kielbasa Potato Soup

Kielbasa potato soup with tender Yukon gold potatoes, smoky kielbasa rounds, and shredded cabbage simmered until silky. Butter-browned kielbasa and a short mash create a hearty, thick broth you can ladle straight from the pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Polish-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Potato Soup
  • 1 lb kielbasa Slice into rounds for browning.
  • 3 lb Yukon gold potatoes Peel and cube for even simmering.
  • 2 cup cabbage Shred for tender, spoonable bites.
  • 1 onion Dice to sauté.
  • 3 carrots Dice for sweetness and texture.
  • 4 garlic Minced.
  • 5 cup chicken or beef broth Use whichever you prefer.
  • 1 cup heavy cream Stir in near the end for creamy richness.
  • 2 tbsp butter For browning the kielbasa and sautéing vegetables.
  • 1 tsp caraway seeds Adds traditional Polish flavor.
  • 1 tsp smoked paprika For smoky color and aroma.
  • 2 tbsp fresh dill Chop and stir in at the end.
  • 1 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. In a large pot over medium-high heat, melt the butter and brown the kielbasa rounds until caramelized, about 6-8 minutes, then remove and set aside.
  2. In the same pot, sauté the onion and carrots over medium heat for 4-5 minutes until softened.
  3. Add the garlic, caraway seeds, and smoked paprika and cook for 1 minute, stirring, until fragrant.
  4. Pour in the broth and add the cubed Yukon gold potatoes, then bring to a simmer and cook for 20 minutes until the potatoes are tender.
  5. Mash some of the potatoes in the pot to thicken the soup, then stir in the shredded cabbage.
  6. Simmer for 5 minutes until the cabbage is tender, then return the browned kielbasa to the pot.
  7. Season with salt and pepper to taste and stir in the fresh dill just before serving.

Notes

For best thickness, mash more potatoes after the 20-minute simmer—start with about a third of them. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove over medium-low. Freezing is not recommended because the cabbage and cream can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream while stirring in near the end.